Daya Antioksidan Ekstrak dan  Fraksi Daun Kopi Robusta (Coffea Robusta) Terhadap Pereaksi DPPH (2,2-difenil-1-pikrilhidrazil)

Hasanah, Mauizatul; Maharani, Bella; Munarsih, Ensiwi

doi:10.15416/ijpst.v4i2.10456

Cited by 24 publications

(25 citation statements)

References 1 publication

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“…Ak: absorbance control Positive control: ascorbic acid As: absorbance sample Negative control: ethanol IC50 value then determine using the linear regression equation (Hasanah et al, 2017) : Y=a+bX Y = 50 a=gradients X = sample consentration b=constants…”

Section: Antioxidant Activity Test With Dpph Methodsmentioning

confidence: 99%

Potency of endophytic fungi from Nauclea orientalis L. as antioxidant producer

Nurnawati

Widjajanti

Sutandar

et al. 2021

Berkala Penelitian Hayati

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Nauclea orientalis L. is widely distributed in Indonesia. Secondary metabolites such as flavonoids, polyphenols, and saponins are abundant in the bark of N. orientalis L. These compounds have the potential to act as antioxidants. Endophytic fungi, through genetic transfer and coevolution, can produce the same metabolites as their host plant. As a result, understanding the potential of endophytic fungi from N. orientalis L. to produce antioxidant compounds that can be developed is critical. According to the findings of this study, twelve isolates have the potential to produce secondary metabolites with antioxidant properties. Three isolates had high antioxidant activity: DB2 was identified as Aspergillus minisclerotigenes with an IC50 of 21 g/mL containing tannins, terpenes, and flavonoids, AB3 as Colletotrichum perseae with an IC50 of 31 g/mL containing tannins and terpenoids, and AB1 as Diaporthe tulliensis with an IC50 of 48 g/mL containing tannins. The secondary metabolite group has the potential to be developed into an antioxidant agent

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Section: Antioxidant Activity Test With Dpph Methodsmentioning

confidence: 99%

Potency of endophytic fungi from Nauclea orientalis L. as antioxidant producer

Nurnawati

Widjajanti

Sutandar

et al. 2021

Berkala Penelitian Hayati

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“…Perbandingan sampel dan DPPH adalah 1:1, dengan pelarut etanol 70%. Aktivitas antioksidan untuk menghambat radikal bebas DPPH dapat dihitung dengan mengetahui absorbansi sampel menggunakan spektrofotometer UV-Vis dengan panjang gelombang 517 nm (Hasanah et al, 2017;Rauf et al, 2010).…”

Section: Uji Bahan Awalunclassified

Penambahan Bubuk Ekstrak Kubis Merah (Brassica Oleraceae Var. Capitata F. Rubra) Sebagai Sumber Antioksidan Dan Pewarna Alami Pada Cheesecake

Wuwur

Swasti

Pranata

2021

JTP

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Antosianin merupakan pigmen warna pada tumbuhan yang memiliki aktivitas antioksidan. Antosianin dapat ditemukan pada tumbuhan yang berwarna biru atau merah seperti kubis merah. Upaya untuk meningkatkan antioksidan pada bahan pangan salah satunya dengan cara menambahkan bubuk ekstrak antosianin dari tanaman ke dalam bahan pangan sebagai pewarna alami. Produk makanan yang dapat diberi tambahan pewarna salah satunya adalah kue. Cheesecake yang diberi tambahan bubuk ekstrak kubis merah diharapkan dapat disukai karena memiliki penampilan yang menarik dan memiliki manfaat sebagai antioksidan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan bubuk ekstrak kubis merah terhadap kualitas kimia, fisik, mikrobiologi dan organoleptik cheesecake serta mengetahui konsentrasi terbaik penambahan bubuk ekstrak kubis merah. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan variasi bubuk ekstrak kubis merah 0% (kontrol), 5% (A), 10% (B), dan 15% (C). Hasil penelitian ini menunjukkan bahwa cheesecake dengan variasi penambahan bubuk ekstrak kubis merah mempunyai kadar air 42,38-49,06%, kadar abu 0,64-0,84%, kadar protein 4,57-4,81%, kadar lemak 27,17-31,85%, kadar karbohidrat 13,98-24,90%, total fenolik 0,76-1,16 mg GAE/g DW, aktivitas antioksidan 27,27-55,58%, total asam tertitrasi (TAT) 0,01-0,02%, dan uji mikrobiologi yang terdiri dari uji Salmonella dan angka lempeng total yang sudah memenuhi standar yang ditetapkan oleh USDA (United State Department of Agriculture) dan BSN (Badan Standardisasi Nasional). Hasil organoleptik menunjukkan bahwa cheesecake A (5%) merupakan produk yang paling disukai oleh panelis

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“…Aktivitas antioksidan dinyatakan dengan persen inhibisi dengan menggunakan rumus (Hasanah et al, 2017):…”

Section: Analisa Data Penentuan Persen Inhibisiunclassified

Aktivitas Antioksidan Ekstrak Etanol Daun Ganitri (Elaeocarpus Ganitrus Roxb.) dengan Metode DPPH (2,2 Difenil-1-Pikrilhidazil)

Kiromah

Husein²,

Rahayu³

2021

Pharmacon

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Free radicals are one of the cause of various diseases. The use of synthetic antioxidant compounds could prevent the effect of the free radicals, however may cause adverse effects on the human body such as impaired liver, lung, intestinal and poisoning. Therefore antioxidant from natural resources needs to be developed. The purpose of this research was to determine the antioxidant activity and IC50 value of the ethanol extract of ganitri (Elaeocarpus ganitrus Roxbs.) leaves. Ganitri leaf ethanol extract activity test was carried out using DPPH method with vitamin C as a standard. Antioxidant activity was determined as a decreas in the absorbance of DPPH at 517 nm wavelength after an addition of the extract with the concentrations of 20, 40, 80, and 100 ppm. The antioxidant acitivity measurement of the ganitri leaf extract showed that the linier regression equation obtained was y = 0.3669x + 29.546, r = 0.4573 while the IC50 value was 54,12 ppm. Based on the result, it is concluded that the ethanol extract of ganitri (Elaeocarpus ganitrus Roxb.) leaf showed was categorized as strong antioxidant.

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Daya Antioksidan Ekstrak dan Fraksi Daun Kopi Robusta (Coffea Robusta) Terhadap Pereaksi DPPH (2,2-difenil-1-pikrilhidrazil)

Cited by 24 publications

References 1 publication

Potency of endophytic fungi from Nauclea orientalis L. as antioxidant producer

Potency of endophytic fungi from Nauclea orientalis L. as antioxidant producer

Penambahan Bubuk Ekstrak Kubis Merah (Brassica Oleraceae Var. Capitata F. Rubra) Sebagai Sumber Antioksidan Dan Pewarna Alami Pada Cheesecake

Aktivitas Antioksidan Ekstrak Etanol Daun Ganitri (Elaeocarpus Ganitrus Roxb.) dengan Metode DPPH (2,2 Difenil-1-Pikrilhidazil)

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